In a skillet, over low heat, toast walnuts until fragrant, about 3-5 minutes. Cool.
Process toasted walnuts in food processor or blender until finely chopped.
Remove seed and cut up peach or nectarine, blend or process to liquefy.
In a large saucepan, mix pureed fruit, honey, brown sugar, lemon juice, cinnamon and ginger. Cook over low heat until thickened, 8-12 minutes. Watch carefully and stir so it won't burn.
Set aside to cool.
Rinse and dry chicken with a paper towel.
When the sauce is cool, place chicken in a large zip-locking bag.
Add fruity mixture and toasted walnuts. Zip bag, removing the excess air, turn it around a few times and lay it out flat -so the chicken gets covered with the sauce.
Refrigerate 1-2 hours. Discard marinade and grill chicken until juices run clear.
This recipe does have sugar in it, so you'll need to be careful avoid burning.

Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano.
Pour the marinade over the chicken, cover and refrigerate 1-2 hours.
Remove chicken from marinade and grill chicken until juices run clear.
Serve with green beans and roasted potatoes, or a greek salad. Could be a new theme?